Blackberry Pecan coffee cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
*Flour, white, 2 cup Granulated Sugar, .75 cup Baking Powder, 2 tsp Salt, .25 tsp *Egg white, 1 serving *Milk, Fat Free, Skim, 4 oz Butter, unsalted, .5 cup Blackberries, frozen (unsweetened), 1 cupPecans, .5 cup, chopped Then for the topping:Brown Sugar, .5 cup, packed *Flour, white, .33 cup Butter, unsalted, .25 cup
Preheat oven to 375 F
In a large bowl mix together the dry ingrediants for the batter.
In a seperate bowl mix together the milk, egg and softened butter.
Slowly combine the wet mixture into the dry mix. Fold in blackberries and pecans.
Spread the very thick batter into a 11X 7 greased pan.
Mix the topping ingrediants together until crumbly. Sprinkle over batter in pan and bake for 35-40 min until toothpick comes out clean.
Cool on wire rack.
Makes about 9-12 servings. Nutrition information based on 12 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user RAVYN_2006.
In a large bowl mix together the dry ingrediants for the batter.
In a seperate bowl mix together the milk, egg and softened butter.
Slowly combine the wet mixture into the dry mix. Fold in blackberries and pecans.
Spread the very thick batter into a 11X 7 greased pan.
Mix the topping ingrediants together until crumbly. Sprinkle over batter in pan and bake for 35-40 min until toothpick comes out clean.
Cool on wire rack.
Makes about 9-12 servings. Nutrition information based on 12 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user RAVYN_2006.
Nutritional Info Amount Per Serving
- Calories: 428.0
- Total Fat: 20.5 g
- Cholesterol: 41.7 mg
- Sodium: 188.0 mg
- Total Carbs: 57.9 g
- Dietary Fiber: 2.4 g
- Protein: 5.1 g
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